One pot dish. Braised short ribs.
Last edited Sat Jun 15, 2013, 05:20 PM - Edit history (1)
Sorry I've been away for a while. I needed a DU break for a bit. That and it's motorcycle season.
Anyhoo... My short ribs...
I'm cooking for 2, so adjust accordingly. Normally I do my short ribs in the oven, however (I believe it was Cbayer) it was once recommended to do them on the stove top.
Ingredients:
2 trimmed short ribs
6 ounces of Andouille Sausage diced
1 white onion julienned
4 cloves of garlic rough chopped
1 pound of carrots cut small
2 hearts of celery cut small
2 sprigs of rosemary and a small bunch of thyme
2 bay leaves
1 bottle of $8 merlot 750 mL.
1 Qt beef stock or broth
4 tbps wochestershire sauce
Salt and pepper
Olive oil
Liberally (is there any other way?) salt and pepper the ribs on all 6 sides.
In a 6qt pot, add about 2 tbsp of olive oil over medium heat sear all 6 sides of the ribs for about 2 min per side, then set aside.
In the same pot add the sausage and sear for about 3 min. Then set aside.
I mixed all of the garlic, carrots celery and onions in a large bowl and tossed with a bit of salt and pepper.
Add the mix to the same pot and increase the heat to high and sauté until they start to caramelize.
Then add about 1/2 the wine to deglaze.
Add the ribs (bones up) and sausage back into the pot and fill with more red wine until the ribs are covered about 3/4 of the way up.
Add stock, worchestershire, rosemary and thyme (I tie them up, see pic), cover, bring to a boil, reduce heat to low and simmer for at least 3 hours.
I'm making this as I type and will update with the final product. I'm thinking of adding cut red potatoes for the last half hour.
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